4 c. unsifted all-purpose flour, lightly spooned into cup
1 tbsp. sugar
2 tsp. salt
1 tbsp. white or cider vinegar
1 3/4 c. solid vegetable shortening
1 egg

Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix with fork until ingredients are crumbly. In a small bowl, beat together with fork, 1/2 cup water, the vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough in 5 portions and with hands, shape each portion in a flat round patty, ready for rolling. Wrap each in plastic or waxed paper and chill at least 1/2 hour.

When ready to roll pie crust, lightly flour both sides of patty; pt on lightly floured pastry board. Cover rolling pin with stockinet and rub with flour. Keeping pastry round, roll from center to 1/8 inch thickness and 2 inches larger than inverted pie pan. Fold in half, transfer to pie pan. Unfold and fit loosely in pie pan. Press with fingers to remove air pockets.